Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup cold water
- 1 lb ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp cinnamon
- 1/2 cup pine nuts
- 1/2 cup raisins
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- 9-inch pie dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour and chilled butter. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
3. Gradually add the cold water, mixing until the dough comes together. Knead the dough on a floured surface for a few minutes until it's smooth and elastic.
4. Roll out the dough on a floured surface to fit the 9-inch pie dish. Transfer the dough to the dish and trim the edges.
5. In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic and cook until the onion is translucent.
6. Add the salt, black pepper, paprika, cumin, coriander, and cinnamon to the skillet and stir to combine.
7. Add the pine nuts and raisins to the skillet and cook for a few minutes until the pine nuts are toasted and the raisins are plump.
8. Pour the beef mixture into the prepared pie crust.
9. Brush the edges of the crust with the beaten egg.
10. Bake the pie for 35-40 minutes or until the crust is golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 26g
Carbohydrates: 35g
Protein: 20g
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of ground beef.
- Almonds or walnuts can be used instead of pine nuts.
- Dried cranberries or apricots can be used instead of raisins.
Variations:
- Add diced potatoes or carrots to the beef mixture.
- Top the pie with mashed potatoes before baking for a Shepherd's Pie variation.
- Use a store-bought pie crust instead of making your own.
Tips and tricks:
- Chill the butter before mixing with the flour to ensure a flaky crust.
- Toast the pine nuts in a dry skillet before adding to the beef mixture for extra flavor.
- Serve the pie with a dollop of sour cream or plain yogurt.
Storage instructions:
Store the leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the pie on a platter with a garnish of fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
Serve the pie with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted carrots and parsnips
- Green beans with almonds
- Simple green salad with vinaigrette
Troubleshooting advice:
- If the crust is too dry, add a little more water to the dough.
- If the crust is too wet, add a little more flour to the dough.
- If the filling is too dry, add a little more water or beef broth to the skillet.
Food safety advice:
- Cook the ground beef to an internal temperature of 160°F to ensure it's safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mine-Gabhar Pie is a traditional Libyan dish that's typically served during Ramadan. It's a savory pie that's filled with ground beef, pine nuts, and raisins.
Flavor profiles:
Savory, slightly sweet, nutty.
Serving suggestions:
Serve the pie warm with a side salad or roasted vegetables.
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